In a saucepan off the heat, blend the egg yolks, sugar and vanilla with a whisk until frothy.
Gradually add the hot milk and coffee while whisking. Cook over low heat, stirring constantly with a wooden spoon, for about 15 minutes or until the mixture easily coats the back of the spoon. Remove from the heat, pour into a bowl and let cool. Cover and refrigerate for 2 to 3 hours.
Serve cold with the Chocomoka Terrine or pour over a bowl of fruit and sprinkle with granola.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.